Creamy Cajun Shrimp Pasta

Submitted by Nikki Sturtevant - added 5/1/24

Ingredients

• 1 lb. shrimp (Jumbo/extra large, tailless, raw, peeled/deveined)
• 2 Tbsp. olive oil
• 2 Tbsp. Cajun seasoning*
• 1/4 cup butter
• 1 1/2 cups parmesan cheese
• 1 (15 oz.) can diced tomatoes, drained
• 12 oz. Bow Tie pasta
• 1 Tbsp. minced garlic
• 1/3 cup white wine
• 1 1/2 cups heavy cream

Instructions

1. Thaw frozen shrimp under cold water. Remove tails. While you are making shrimp and sauce, boil pasta per package instruction and drain. Add salt to pasta water.
2. In a large sauté pain, heat the oil over medium heat, then add 1 Tbsp. Cajun seasoning. Swirl to combine oil and seasoning. Cook the shrimp in it until fully cooked, about 2 minutes per side or until they are pink, opaque and fully cooked. Transfer shrimp to bowl and set aside. Tent with foil to keep warm.
3. Use same pan to make sauce. Add wine to deglaze pan and simmer for 1-2 minutes. Add butter and minced garlic to pan. Cook for 1-2 minutes or until butter is completely melted and garlic is fragrant, whisk to combine.
4. Stir in the heavy cream and 1 Tbsp. of Cajun seasoning. Bring to a simmer and simmer for 5 minutes. Reduce the heat to low, then add the parmesan cheese to the pan and whisk quickly to combine, just heating through. Stir in the diced tomatoes, pasta, and cooked shrimp. Serve hot and enjoy.